Grilled Bison with Radish Slaw
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Bison is such a lean, flavorful meat that's become easier to find at most butchers, and it's packed with more protein and less fat than beef. The bright, crisp radish slaw with lime and cilantro cuts through the richness perfectly and adds a beautiful fresh contrast. It's simple, impressive, and honestly costs less than you'd expect for such a special meal.
Ella x
Ingredients
- 800 gbison steaks(about 200g each, 3-4 cm thick)
- 400 gradishes(thinly sliced)
- 60 mlfresh lime juice
- 80 mlextra virgin olive oil
- 30 gfresh cilantro(roughly chopped)
- 100 gred onion(thinly sliced)
- 5 gsea salt
- 3 gcracked black pepper
- 3garlic cloves(minced)
- 15 mldijon mustard
Detail level
Instructions
- 1
Pat the bison steaks dry with paper towels and let them rest at room temperature for 10 minutes. This helps them cook evenly.
Tip: Room temperature meat cooks more consistently than cold meat straight from the fridge.
- 2
Whisk together 60 ml olive oil, lime juice, minced garlic, and dijon mustard in a bowl. Season with 2 grams of salt and 1 gram of pepper. Toss the sliced radishes and red onion in half of this dressing along with the cilantro.
Tip: Making the slaw ahead allows flavors to meld while you focus on grilling.
- 3
Season both sides of the bison steaks generously with the remaining salt and pepper. Brush lightly with the remaining 20 ml of olive oil.
Tip: Seasoning just before cooking prevents the salt from drawing out moisture.
- 4
Heat your grill to high heat, about 200°C. Place the steaks directly on the grates and cook for 4 to 5 minutes per side for medium rare, depending on thickness. Bison cooks faster than beef, so watch carefully.
Tip: Let the meat develop a nice crust without moving it around too much.
- 5
Remove the steaks from the grill and let them rest for 3 minutes on a clean plate before serving. This keeps the meat juicy.
Tip: Resting redistributes the juices throughout the meat.
- 6
Divide the rested steaks among four plates and top each with a generous portion of the radish slaw. Drizzle any remaining dressing over the top and serve immediately.
Tip: The warm steak and cool, crisp slaw create a wonderful contrast.
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